High protein broccoli cheddar soup was never part of my weekly routine until I hit that phase where I wanted real comfort food but still needed to hit my protein goals. You know that craving for something creamy, cheesy, and warm? The kind of bowl that hugs your insides after a long day? That’s exactly what I was after. But most traditional recipes were either low on protein or heavy on cream, and frankly, neither of those fit the plan.
So, I got curious. What if I could make something that felt like classic broccoli cheddar soup, but secretly worked harder under the hood?
That’s when cottage cheese came into play. I know, you might be raising an eyebrow right now. I did too. But trust me, when you blend it right and pair it with just enough sharp cheddar, the result is a smooth, rich texture that doesn’t scream “health hack.” It just tastes like the real deal.
This high protein broccoli cheddar soup recipe was born out of that little kitchen experiment. And if you’re someone who loves cozy bowls but also wants to keep meals balanced, you’re going to want to bookmark this one.
In the rest of this post, I’ll show you exactly how to make it, share how to tweak it for keto or dairy-free preferences, and even explain how to store leftovers without losing that creamy texture.
For more cozy, cheese-packed meals, check out our complete [Cozy Fall Soup Recipes ].
Table of Contents
Table of Contents
Why This Is the Best High Protein Broccoli Cheddar Soup
Let’s be honest. Most “healthy” soup recipes either taste like watered-down vegetables or rely on some kind of protein powder gimmick that leaves a weird aftertaste. That’s not what’s happening here.
This high protein broccoli cheddar soup actually delivers. It’s cozy and creamy, the way a good broccoli soup should be, but it quietly stacks 20 grams of protein per serving. No scoops of powder, no rubbery chunks of chicken, just real ingredients that come together to do more than warm you up. They fuel you.
What makes this version stand out is the role of cottage cheese. It blends into the background like a good soundtrack. You don’t really notice it, but it changes everything. It gives the soup its body, that rich texture you expect from a creamy dish, without the heavy cream. And no, it doesn’t taste “cottage cheesy.” If I hadn’t told you it was in there, you’d probably just assume it was magic.
This soup also works for a variety of diets and moods. Want something low-carb? It fits. Craving comfort but watching calories? Still fits. Need something to prep for weekday lunches that doesn’t feel like a compromise? Absolutely fits.
It’s one of those recipes that starts simple but surprises you after that first spoonful. It tastes like you’re breaking the rules. Except you’re not.
High Protein Broccoli Cheddar Soup
Ingredients
- Butter – Just one tablespoon to start things off. If you’re dairy-free or prefer olive oil works too.
- Yellow onion – Diced and softened to build a savory base.
- Carrots and celery – Classic mirepoix action. Adds body color, and a touch of natural sweetness.
- Garlic – Fresh is best but powdered garlic will do in a pinch.
- Flour – Just a little to thicken. You can use gluten-free flour or swap in cornstarch for a keto-friendly option.
- Smoked paprika – Adds subtle depth and a cozy smoky undertone. Regular paprika works too, just mellower.
- Vegetable broth – I like the “not chicken” kind for a savory boost without actual meat. Use any broth you love.
- Broccoli – Fresh or frozen no judgment. Just chop it into bite-sized pieces.
- 1 % milk – Keeps things light but creamy. Use 2% or whole if you prefer richer flavor or go with a dairy-free alternative like oat milk.
- Cottage cheese – This is the game-changer. Blended smooth it gives the soup protein and creaminess in one shot. Low-fat works great.
- Sharp cheddar cheese – Go for a block and shred it yourself. Pre-shredded cheese tends to have anti-caking agents that mess with melting.
- Ingredient Tips from Experience
- Skip pre-shredded cheese. It won’t melt as smoothly and might make the texture gritty.
- Use low-sodium broth if you’re watching your salt intake. You can always add more later.
- Frozen broccoli saves time. Just toss it in frozen during the simmer step. No need to thaw.
Instructions
Step 1: Build the base
- Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook them for about ten minutes, stirring occasionally. This step creates a flavorful foundation, so don’t rush it.
Step 2: Layer in flavor
- Add the garlic and let it cook for one minute until fragrant. Sprinkle in the smoked paprika and flour. Stir everything together so the vegetables are fully coated. The flour will help thicken the soup later on.
Step 3: Add the broccoli and simmer
- Pour in the broth and add the chopped broccoli. Bring everything to a simmer and let it cook for around eight to nine minutes. You want the broccoli tender but not falling apart.
Step 4: Creamy magic
- Reduce the heat to low. Add the milk and stir gently. Blend the cottage cheese until smooth and pour it into the soup, followed by the shredded cheddar. Stir until the cheese is fully melted. Keep the heat low so the dairy stays smooth and doesn’t separate.
Step 5: Blend to your preferred texture
- Take out about a cup of the soup, blend it until creamy, then return it to the pot. This gives the soup body without losing all the chunks. You can also use an immersion blender and give it a few quick pulses if you want a more uniform texture.
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Notes
- Calories: 235
- Protein: 20 g
- Fat: 9 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Sugars: 6 g
- Sodium: 480 mg
- Calcium: 22% Daily Value
What Sets This Soup Apart
- 20 grams of protein per serving
- No protein powder or processed ingredients
- Creamy texture without cream
- Ready in about 30 minutes
- Easily adaptable for keto or vegetarian needs
Is this soup actually filling?
Yes. Thanks to the protein boost and fiber from broccoli, this isn’t one of those soups that leaves you hungry an hour later. It sticks with you without weighing you down. That’s why this high protein broccoli cheddar soup is perfect for lunch or dinner.
How to Enjoy High Protein Broccoli Cheddar Soup Every Week
If you’re constantly searching for meals that strike the balance between comfort and nutrition, high protein broccoli cheddar soup is your answer. It fits seamlessly into any weekly meal plan, supports your health goals, and tastes like something you’d order from a cozy café. Unlike many “healthy” soups that sacrifice flavor, this recipe keeps both taste and nutrition at the forefront. Whether you’re tracking macros, aiming for muscle recovery, or simply want to enjoy a warm, satisfying bowl, high protein broccoli cheddar soup will earn its place in your go-to recipe list.
Ingredients You’ll Need (And Easy Swaps That Actually Work)
To make this high protein broccoli cheddar soup, you’ll need a handful of fresh ingredients that come together in a simple, nutritious blend. These ingredients were chosen specifically to boost flavor, enhance creaminess, and deliver a satisfying dose of protein in every spoonful. Let’s go over what you’ll need to bring this recipe to life:
Here’s what you’ll need:
- Butter – Just one tablespoon to start things off. If you’re dairy-free or prefer, olive oil works too.
- Yellow onion – Diced and softened to build a savory base.
- Carrots and celery – Classic mirepoix action. Adds body, color, and a touch of natural sweetness.
- Garlic – Fresh is best, but powdered garlic will do in a pinch.
- Flour – Just a little to thicken. You can use gluten-free flour or swap in cornstarch for a keto-friendly option.
- Smoked paprika – Adds subtle depth and a cozy, smoky undertone. Regular paprika works too, just mellower.
- Vegetable broth – I like the “not chicken” kind for a savory boost without actual meat. Use any broth you love.
- Broccoli – Fresh or frozen, no judgment. Just chop it into bite-sized pieces.
- 1% milk – Keeps things light but creamy. Use 2% or whole if you prefer richer flavor, or go with a dairy-free alternative like oat milk.
- Cottage cheese – This is the game-changer. Blended smooth, it gives the soup protein and creaminess in one shot. Low-fat works great.
- Sharp cheddar cheese – Go for a block and shred it yourself. Pre-shredded cheese tends to have anti-caking agents that mess with melting.
Ingredient Tips from Experience
- Skip pre-shredded cheese. It won’t melt as smoothly and might make the texture gritty.
- Use low-sodium broth if you’re watching your salt intake. You can always add more later.
- Frozen broccoli saves time. Just toss it in frozen during the simmer step. No need to thaw.
Can I make this soup without flour?
Yes, totally. For a keto or low-carb version, swap the flour for cornstarch (half the amount) or leave it out entirely and blend a bit more of the soup to thicken naturally.
How to Make This High Protein Broccoli Cheddar Soup Step by Step
Creating high protein broccoli cheddar soup at home is easier than you think. With just a few steps and one pot, you’ll have a warm, nourishing bowl in under 40 minutes. This method keeps things simple and ensures every ingredient contributes to both flavor and nutrition. Here’s how to make your soup creamy, cheesy, and packed with protein without extra effort:
Step 1: Build the base
Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook them for about ten minutes, stirring occasionally. This step creates a flavorful foundation, so don’t rush it.
Step 2: Layer in flavor
Add the garlic and let it cook for one minute until fragrant. Sprinkle in the smoked paprika and flour. Stir everything together so the vegetables are fully coated. The flour will help thicken the soup later on.
Step 3: Add the broccoli and simmer
Pour in the broth and add the chopped broccoli. Bring everything to a simmer and let it cook for around eight to nine minutes. You want the broccoli tender but not falling apart.
Step 4: Creamy magic
Reduce the heat to low. Add the milk and stir gently. Blend the cottage cheese until smooth and pour it into the soup, followed by the shredded cheddar. Stir until the cheese is fully melted. Keep the heat low so the dairy stays smooth and doesn’t separate.
Step 5: Blend to your preferred texture
Take out about a cup of the soup, blend it until creamy, then return it to the pot. This gives the soup body without losing all the chunks. You can also use an immersion blender and give it a few quick pulses if you want a more uniform texture.
Can I make this soup ahead of time?
Yes, and it actually tastes better the next day. Store it in a sealed container in the fridge for up to three days. When reheating, use low heat and stir often to keep the texture creamy.
Make It Fit Your Diet: Keto, Dairy-Free, and Vegan Variations
This high protein broccoli cheddar soup is already pretty flexible, but if you’re following a specific diet, a few easy swaps can make it work without sacrificing flavor or texture. Whether you’re cutting carbs, avoiding dairy, or eating plant-based, there’s a version for you.
Keto Version
Looking to keep it low carb and keto-friendly? Start by skipping the flour altogether or replacing it with a small amount of xanthan gum or cornstarch. Use heavy cream instead of milk to bump up the fat content and richness. Stick with full-fat cheddar and double the cheese if you want it extra thick. Keep in mind that while cottage cheese has a bit of natural sugar, the overall carb count stays low when balanced with the rest of the ingredients.
Dairy-Free or Vegan Version
Now this one’s a little more experimental, but it works surprisingly well. Replace the milk with unsweetened oat milk or almond milk for a neutral flavor. Skip the cheddar and use nutritional yeast to add that cheesy, umami kick. For creaminess, try blending soaked cashews with water until smooth and stir that into the soup in place of cottage cheese. It won’t be a classic high protein broccoli cheddar soup anymore, but it’ll still be hearty and satisfying.
If you need a vegan protein boost, consider adding white beans or silken tofu to the blender mix. Both blend seamlessly and add substance without overpowering the flavor.
Will these swaps change the flavor?
A little, yes, but not in a bad way. Each variation has its own charm. The keto version feels richer, while the vegan one is more earthy and light. If you’re used to the traditional taste, go easy on the nutritional yeast at first and adjust to your liking.
Pro Tips for Creamy, Flavor-Packed High Protein Broccoli Cheddar Soup
Even a simple soup like this one has its little secrets. The difference between a good bowl and a great one often comes down to the small things. These tips come from testing, tweaking, and a few happy accidents in the kitchen.
Let your veggies soften fully before adding liquid
Those first ten minutes with the onion, carrot, and celery are your chance to build flavor. If they’re still crunchy when you add the broth, the soup won’t develop that slow-simmered richness. Go low and slow here.
Blend just enough to keep texture
You want creamy, not baby food. Blending a small portion of the soup and stirring it back in gives the best of both worlds. If you prefer it totally smooth, that works too. Just taste as you go so you don’t lose all the character.
Use freshly shredded cheese
Pre-shredded cheddar is convenient but often contains anti-caking agents that mess with melting. Buy a block of sharp cheddar and take the extra minute to shred it. Your soup will thank you with better texture and a more pronounced flavor.
Control the heat after adding dairy
This is key. Once the milk, cottage cheese, and cheddar go in, keep the heat on low. Too much heat and the soup can split, especially if you step away for a few minutes. Gentle stirring and patience make all the difference.
Boost umami if needed
If your soup feels like it’s missing something, try a splash of soy sauce or a pinch of nutritional yeast. Neither will make it taste weird, but they add a subtle savory depth that can elevate the entire bowl.
What if my soup turns out too thin?
It happens. Maybe the broccoli released extra water or you added a bit more milk. You can fix it easily. Simmer the soup uncovered for a few minutes to reduce the liquid. Or blend in some more cottage cheese to thicken and add protein at the same time.
How to Store and Reheat High Protein Broccoli Cheddar Soup
So you’ve made a big batch of this high protein broccoli cheddar soup and now you’re wondering what to do with the leftovers. The good news is that this soup holds up really well for a few days, and the flavor might even get better overnight. That cozy, cheesy richness deepens as everything sits together.
Storing it right
Once the soup cools a bit, transfer it to an airtight container. Keep it in the fridge for up to three days. If you’re meal prepping, divide it into individual portions so it’s easy to grab during the week.
Reheating without ruining the texture
This part is important. Reheat your soup slowly, either in a pot over low heat or in the microwave using short bursts with frequent stirring. High heat can cause the dairy to separate or curdle, which takes away from that creamy consistency you worked for.
Can I freeze it?
Technically, yes, but it’s not ideal. Soups with dairy, especially blended ones like this, often separate after freezing. If you do decide to freeze it, stir very well when reheating and expect the texture to be slightly different. It might help to re-blend the soup once it’s thawed and warmed up again.
Creative ways to use leftovers
Leftover high protein broccoli cheddar soup also makes a great sauce for baked potatoes or a base for casseroles. You can stir in cooked quinoa, roasted chicken, or chickpeas for a quick reinvention of your meal. One reader even used it as a pasta sauce with penne, and apparently it worked better than expected.
Can I pack this soup for lunch?
Absolutely. Just pour it into a thermos or insulated container while it’s still hot. By midday, it should still be warm and ready to eat. It’s an easy way to stick to your protein goals when you’re away from home.
Nutrition Information for High Protein Broccoli Cheddar Soup
When it comes to comfort food, soup often gets a bad reputation for being either too heavy or not filling enough. This high protein broccoli cheddar soup finds the balance. It is creamy and satisfying while offering a solid nutritional profile that supports a healthy routine.
Each serving of this soup provides approximately:
- Calories: 235
- Protein: 20 grams
- Fat: 9 grams
- Carbohydrates: 18 grams
- Fiber: 3 grams
- Sugars: 6 grams
- Sodium: 480 milligrams
- Calcium: 22 percent of the daily value
These values are estimates based on 8 servings per batch and may vary slightly depending on the ingredients you use. The blended cottage cheese plays a key role in keeping the protein content high while maintaining a creamy texture without needing to add cream or extra cheddar. That’s the secret to making high protein broccoli cheddar soup both nourishing and indulgent.
For accurate, ingredient-specific nutritional values, you can refer to the USDA FoodData Central database.
Can I make this soup lower in calories?
Yes, you can reduce the overall calorie count by using skim milk, a lower fat cottage cheese, or reducing the amount of cheddar slightly. Just know that the texture and taste might shift a little. To keep the soup creamy without losing richness, try adding more blended vegetables or a splash of unsweetened almond milk.
Final Thoughts on High Protein Broccoli Cheddar Soup
When I first set out to make a healthier version of broccoli cheddar soup, I expected something passable. Something “good enough” for a weeknight meal but maybe not something I would crave. What surprised me is how satisfying this high protein broccoli cheddar soup turned out to be. It became one of those recipes I make on repeat, not because I have to, but because I actually want to.
This is the kind of comfort food that feels like a treat but still supports your goals. It fits into meal prep without feeling like it came from a spreadsheet. It’s familiar, cozy, and surprisingly nourishing.
Whether you try the original version or put your own spin on it with a vegan or keto-friendly twist, this soup has room to adapt. The base is strong and the flavor holds up even with creative changes. That is the kind of flexibility that makes a recipe worth keeping.
If you have been looking for a way to add more protein to your meals without sacrificing warmth and flavor, this is your sign to try it. And once you do, you might find it takes a permanent spot in your go-to dinner rotation.
“Want something creamy and garlicky? Try this comforting [Cheddar Garlic Herb Potato Soup].”
“Looking for something hearty and filling? Our [Creamy Italian Sausage Gnocchi Soup] hits the spot.”
Craving more cozy, satisfying dishes? Don’t miss our [Best Comfort Food Recipes] — the ultimate collection of warm, hearty favorites.
FAQs About High Protein Broccoli Cheddar Soup
You’ve got questions, and honestly, most of them are the same ones I had before trying this recipe for the first time. Let’s get into the details that can make or break the experience.
1. Can I taste the cottage cheese?
Not really. Once it’s blended and combined with the cheddar, it just adds a creamy texture and a bit of body to the soup. If you’re sensitive to the flavor, choose a mild brand and blend it well. Most people won’t even notice it is there.
2. Can I use frozen broccoli?
Yes, frozen broccoli works just fine. You do not even have to thaw it first. Just toss it into the pot during the simmer step. The texture may be slightly softer, but the flavor stays solid and you save on prep time.
3. What can I use instead of flour?
If you are avoiding flour, you have options. Cornstarch is a simple swap that thickens without adding gluten. For a low-carb version, use a tiny bit of xanthan gum or skip the thickener and blend more of the soup to get a creamy texture naturally.
4. How do I boost the protein even more?
This soup already hits a strong protein target, but if you want to go further, stir in shredded chicken, cooked lentils, or blended white beans. Just make sure you adjust the seasoning to balance out the flavors.
5. Is this soup kid-friendly?
Yes, especially if your kids like cheese. The texture is smooth and the flavor is mellow. If they are veggie-sensitive, you can blend the whole thing so it looks more like cheese soup. That little trick works more often than not.
6. Can I make this soup ahead of time?
Absolutely. High protein broccoli cheddar soup keeps well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
7. Can I freeze this soup?
It’s best enjoyed fresh. Dairy-based soups like this one tend to separate when frozen. For the best texture, stick to refrigerating and eating within a few days.
